Tuna Artichoke And Noodle Casserole Food

MEDITERRANEAN TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
• Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
• Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

TUNA, ARTICHOKE, AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly oil an 8- to 10-cup souffle or casserole dish. Cook pasta in a large pot of salted water until barely al dente, about 5 minutes. Drain, and rinse with cold water.
• Puree onion, anchovies, artichoke hearts, and capers in a food processor until smooth. Add Parmesan and reserved tuna water, and pulse to combine. With machine running, slowly add 1/2 cup oil, and process until emulsified. Season with pepper. Transfer to a large bowl, and stir in drained tuna, lemon zest, parsley, and pasta. Season with salt and pepper.
• Pour pasta mixture into prepared dish. Sprinkle breadcrumbs on top, and drizzle with remaining 2 tablespoons oil. Cover with parchment then foil, and bake until heated through, 40 to 45 minutes. Uncover, and cook until breadcrumbs are lightly browned, 15 to 20 minutes. Let stand for 15 minutes before serving.

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
• Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
• Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
• Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
• Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

TUNA CASSEROLE WITH SHIRATAKI NOODLES

Steps:

• Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain.
• Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes.
• While mushrooms are cooking, drain and rinse noodles; set aside.
• Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
• Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.

BEST TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
• Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
• Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

LIGHTER THAN MOM'S TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 400°F. Spray 8 x 8 x 2-inch glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.
• Add tuna mixture to pasta; stir to blend well. Transfer to prepared baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.

MEDITERRANEAN TUNA CASSEROLE

Steps:

• Cook fettuccine by following the package directions; drain.
• In a large skillet, sauté onion in hot melted butter over medium heat until tender.
• Remove skillet from heat; stir in soup, tuna, artichoke hearts, milk, mozzarella, tomatoes, olives, and thyme.
• Stir in cooked fettuccine.
• Transfer mixture to a greased 2-quart casserole.
• Sprinkle with parmesan cheese.
• Bake, covered, in a preheated 350°F oven for 20 minutes.
• Uncover and bake about 20 more minutes or until casserole is bubbly.
• Let stand 10 minutes before serving.

VEGETABLE TUNA NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted. , Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

MEDITERRANEAN TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degree. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot boiling salted water, cook noodles until 2 minutes short of al dente, drain, and return to pot.
• Meanwhile, in a 5 quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers, season with salt and pepper. Cook until crisp tender, 4-6 minutes. Add flour and cook, stirring 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
• Remove from heat, add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Make until golden and bubbling, about 20 minutes.